Ingredients (4 servings)
6 yellow button squash, quartered
2 small zucchini (baby marrow), halved, chopped
3 baby eggplants, halved, chopped
2 tablespoons olive oil, plus extra to brush
1 garlic cloves
1 small onion, finely chopped
2 tablespoons tomato paste (pasata)
400g canned whole tomatoes
1 tablespoon white wine vinegar
400g canned cannellini beans, rinsed, drained
1 cup loosely packed baby basil leaves
Preheat the oven to 210°C.
Toss squash, zucchini and eggplant in a roasting pan with 1 tablespoon of oil. Season with sea salt and pepper.
Roast vegetables for about 30 minutes or until just tender.
Meanwhile, heat the remaining oil in a large, deep frypan over medium heat. Crush garlic clove and add to the pan with the onion. Cook for about 5 minutes or until soft. Add the tomato paste and stir for about 1 minute. Add the canned tomatoes and vinegar, pressing on the tomatoes with the back of a wooden spoon to break them up. Cook for about 10 minutes on low heat.
Stir in the cannellini beans and cook for a further minute until the beans have warmed through. Stir the roasted vegetables through the bean mixture and remove the pan from the heat.
Stir the basil through the ratatouille, then serve.